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Preparation

Marinate flounder at least 15 min.-up to 1 hour.
Remove fish. pat dry.
In 3 shallow dishes or pie pans-put flour in one, beaten egg w/ 1/4 tsp. salt & water in another, bread crumbs, peanuts with 1/4 tsp. salt in third.
Line a large dish with plastic wrap.
Dip each piece of fish, coating both sides, first in flour, next in eggs, then crumb/nut mixture. Shake off excess after each step. Put fish on lined dish in single layer. Use immediately or keep refridgerated up to six hours.
At serving time, heat 3 T. of the oil and 1 T. Siracha in each of two 9" skillets, whisking over high heat. Add flounder to each skillet, cooking over high for 2 min. Turn fish with wide spatula. Cook another minute or two.
Serve w/Siracha if desired.